Dinner · Mediterranean
Greek stuffed tomatoes with rice
Large tomatoes hollowed and baked with a herby rice and pine nut filling.
- Serves
- 3
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 3 servings- 6 large tomatoes, tops cut and hollowed, pulp reserved
- 3 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 150 g white rice, uncooked
- 30 g pine nuts
- 30 g raisins
- 10 g fresh dill, chopped
- 10 g fresh mint, chopped
Method
Preheat the oven to 190C (375F) and arrange the hollowed tomatoes in a baking dish.
Heat 2 tbsp olive oil in a skillet over medium heat and cook the onion for 5 minutes until softened.
Add the garlic and rice and cook for 1 minute, then stir in the reserved tomato pulp, pine nuts, and raisins.
Cook for 3 minutes, then remove from the heat and stir in the dill and mint.
Fill each tomato with the rice mixture and drizzle with the remaining olive oil.
Cover with foil and bake for 35 minutes until the tomatoes are tender and the rice is cooked.